Imagine cutting into a golden, flaky pie crust to reveal a luscious filling of sun-kissed peaches, bursting with sweet almond notes and warm cinnamon spice. This Almond Peach Pie isn't just a dessert—it's a summer love story on a plate, crowned with a cloud-like vanilla bean mascarpone cream that will make your taste buds dance with pure delight. Whether you're hosting a backyard gathering or craving a slice of comfort, this recipe promises to transform ordinary moments into extraordinary memories.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 4 cups sliced fresh peaches
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon almond extract
- 1/2 teaspoon cinnamon
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1 vanilla bean, split and scraped
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, crimping the edges decoratively.
- In a large mixing bowl, combine sliced peaches, granulated sugar, cornstarch, almond extract, and cinnamon. Gently toss until peaches are evenly coated.
- Pour the peach mixture into the prepared pie crust, spreading it evenly and ensuring the filling reaches the edges.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil.
- While the pie is baking, prepare the vanilla bean mascarpone cream. In a medium bowl, combine mascarpone cheese, heavy cream, vanilla bean seeds, and powdered sugar.
- Whip the mascarpone mixture using an electric mixer until smooth and soft peaks form, about 2-3 minutes. Refrigerate until ready to serve.
- Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes to allow the filling to set.
- Serve the pie warm or at room temperature, topped with a generous dollop of vanilla bean mascarpone cream.
Tips
- Choose ripe, fragrant peaches for the most intense flavor. If fresh peaches aren't in season, high-quality frozen peaches can work beautifully.
- To prevent a soggy bottom crust, consider pre-baking (blind baking) your pie crust for 10 minutes before adding the filling.
- For the most luxurious vanilla bean mascarpone cream, use a fresh vanilla bean and scrape out all the seeds thoroughly.
- Allow the pie to cool completely before slicing to ensure the filling sets properly and doesn't run.
- For an extra touch of elegance, garnish with toasted sliced almonds or a light dusting of powdered sugar before serving.
- The mascarpone cream can be made up to a day in advance and stored covered in the refrigerator.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
